Description
These Mini Strawberry Cheesecakes are perfect for any occasion, combining creamy cheesecake with fresh strawberries.
Ingredients
Scale
- 3 cups diced fresh strawberries
- 2 tablespoons lemon juice
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/4 cups graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup light brown sugar (or 1/4 cup brown + 1/4 cup granulated sugar)
- Dash of salt
- 6 tablespoons unsalted butter, melted
- 12 oz cream cheese, softened
- 6 tablespoons sugar
- 1 tablespoon flour
- 1 1/2 teaspoons vanilla extract
- 1 large egg, lightly beaten
Instructions
- To begin, take a heavy saucepan and combine half of the diced strawberries with the lemon juice over medium-high heat. Allow the mixture to cook for about 5-6 minutes until the strawberries burst and release their delicious juices.
- In a separate bowl, mix together the brown sugar and cornstarch. Gradually stir this mixture into the bubbling strawberry mixture. Add the remaining diced strawberries and continue cooking for 2 minutes or until the filling thickens.
- Preheat your oven to 325°F (165°C). Line a cupcake pan with paper liners. Combine the graham cracker crumbs with the sugar, and stir in the melted butter.
- Divide the graham cracker mixture among the prepared liners and press it firmly into the base.
- Mix together the flour, sugar, and a dash of salt for the streusel topping. Pour in the melted butter and stir until crumb-like.
- Beat together the cream cheese, sugar, flour, and vanilla extract until smooth. Add the beaten egg and mix until combined.
- Spoon the cheesecake filling into each lined crust, filling them halfway, and top with the cooled strawberry mixture.
- Bake for about 30-35 minutes until set. Let cool in the pan for 20 minutes before transferring to a wire rack.
- Refrigerate the cheesecakes for at least 2 hours before serving.
Notes
Ensure to use room temperature cream cheese for a smooth filling; adjust sugar levels based on the sweetness of the strawberries.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 200 per mini cheesecake
- Sodium: 180 mg
- Protein: 3 g